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Peach and Rhubarb Crisp

From Eating Local, The Cookbook Inspired by America’s Farmers, by Janet Fletcher

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: One Pie Plate (about 8 conservative servings)

“If your peaches are very sweet, you can reduce the sugar in the filling by 1 to 2 tablespoons. Serve the crisp warm with whipped cream, ice cream, or frozen yogurt.”

Topping Ingredients
¾ cup unbleached all-purpose flour (I substitute finely ground whole wheat)
3 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of kosher or sea salt
6 tablespoons unsalted butter, cool but not chilled, cut into 12 pieces
½ cup coarsely chopped toasted walnuts (optional)
1/3 cup old-fashioned rolled oats

Filling Ingredients
1 ½ to 1 ¾ pounds peaches, peeled, halved, pitted and cut into ½ inch chunks (I used frozen then thawed peaches)
½ pound rhubarb, trimmed and cut crosswise into ½ inch pieces
½ cup plus 2 tablespoons granulated sugar
2 tablespoons quick-cooking tapioca

Directions
Preheat the oven to 375 degrees. Put the peaches, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.

MEANWHILE… To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2-3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. (You could also do it by hand!)

Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.

Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack. Serve warm, not hot.

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